:37:00
The curse
of having been born too rich.
:37:03
Oh, I know what you mean. The curse
of having been born too rich.
:37:07
That's why I left the castle
for Paris.
:37:10
The castle?
:37:11
We've got houses all over the world,
but my favourite
:37:15
was our summer place in Deauville
with its own private zoo.
:37:18
As a little girl, on Sundays, if I'd
been good, I could feed the giraffes.
:37:24
Giraffes? Don't tell me
that you had giraffes, too?
:37:29
- You mean, you...?
- But of course.
:37:32
Oh, what fun! Both of us
having had giraffes as children.
:37:37
It's a small world, isn't it?
:37:42
Voilà! Madame. Monsieur.
:37:47
- To Rick.
- To Gabby.
:37:50
If I may recommend...?
:37:51
I prefer to do it myself.
:37:53
To begin, we'll have paper-thin
slices of prosciutto ham
:37:58
wrapped carefully around well-ripened
sections of Persian melon.
:38:02
To follow, a touch of Dover sole
:38:05
sautéed lightly
in champagne and butter.
:38:08
With that, a bottle of...
:38:10
Pouilly-Fuissé?
:38:12
'59 will do. And after that...
:38:16
...we'll have a Chateaubriand for two.
:38:18
Erm, make that for four.
Charred and brown.
:38:22
Nay, black on the outside
and gloriously rare on the in.
:38:26
With the beef,
we'll have white asparagus
:38:29
and a bottle of
Château Lafite Rothschild '47.
:38:33
And for dessert, an enormous order
of fraises des bois...
:38:37
Served, of course,
with globs of heavy cream
:38:39
so thick you can put it on with
a shovel, s'il vous plaît. Mwah!
:38:44
You heard the lady.
And make it snappy, we're starving.
:38:48
Now, while awaiting
the paper-thin slices of prosciutto,
:38:52
so skilfully wrapped around
:38:54
perfect sections
of ripened Persian melon...
:38:57
Please, stop, I can't stand it.